Cross Breeding and Hybrid identification of Sulphite-tolerant Hybrids of Saccharomyces uvarum X.Z. Liu, Z.M. Zhang, H.Y. Zhang
Phenolic Characteristics and Antioxidant activity of Merlot and Cabernet Sauvignon wines increase with Vineyard Altitude in a High-altitude Region Xiao-duo Jin, X. Wu, X. Liu
Charaterisation of Thiol-releasing and Lower Volatile Acidity-forming Intra-genus hybrid Yeast strains for Sauvignon blanc wine R.S. Hart, B.K. Ndimba, N.P. Jolly
Microbial resources and innovation in the Wine Production Sector C. Berbegal, G. Spano, M. Tristezza, F. Grieco, V. Capozzi
Effect of Cover Crops, and the Management thereof, on the weed Spectrum in a Drip-irrigated Vineyard: 1. Weeds growing during winter and from Grapevine bud break to Grapevine Berry set J.C. Fourie, E.C. Kunjeku, M. Booyse, T.G. Kutama, L.W. Sassman
Effect of Cover Crops, and the Management thereof, on the Weed Spectrum in a Drip-irrigated Vineyard: 2. Weeds growing from Grapevine Berry set to Post-harvest J.C. Fourie, E.C. Kenjeku, M. Booyse, T.G. Kutama, K. Freitag, C.H. Ochse
Effect of Torulaspora delbrueckii Yeast treatment on Flavanols and Phenolic Acids of Chenin blanc Wines Z. Ngqumba, N. Ntushelo, N.P. Jolly, B.J. Ximba, P.P. Minnaar
Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the Pais Cultivar C. Ubeda, M. Gil i Cortiella, R. Del Barrio Galán, A. Peña-Neira
Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes M.M. Özcan, F. Al Juhaimi, M. Gülci, N. Uslu, Ü. Geçgel
Effect of different cutting heights of Mechanically pruned Grapevines cv. Merlot over Three Consecutive Seasons M.C. Peppi, E. Kania, R. Talep, P. Castro, G. Reginato
Does full exposure of clusters have any negative effects on Tempranillo (Vitis vinifera L.) Grape Quality in La Rioja, Spain? The use of severe Cluster-zone Leaf Removal after Berry Set W. Zheng, J. Garcia, P. Balda, F. Martinez de Toda
Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect of Phenolics and Sensory attributes of South African Syrah Wines P.P. Minnaar, H.W. du Plessis, V. Paulsen, N. Ntushelo, N.P. Jolly, M. du Toit
Application of Volatile compound analysis for Distinguishing between Red Wines from Poland and from Other European Countries A. Stój, T. Czernecki, D. Domagala, Z. Targonski
Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Eksikara) (Vitis vinifera L.) H. Coklar, M. Akbulut
Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine Y. Lu, J.-Y. Chua, M.K.W. Voon, D. Huang, P.-R. Lee, S.-Q. Liu
A Theoretical Approach for understanding the Haze Phenomenon in bottled White Wines at Molecular Level L.N. Toledo, F.N. Salazar, A.J.A. Aquino
Characterisation of Vernaccia Nera (Vitis vinifera L.) grapes and Wine D. Fracassetti, M. Gabrielli, O. Corona, A. Tirelli
Evaluating Nanofiltration Effect on Wine 87Sr/86Sr Isotopic Ratio and the Robustness of this Geographical Fingerprint C. Moreira, M. de Pinho, A.S. Curvelo-Garcia, R. Bruno de Sousa, J.M. Ricardo-dalSilva, S. Catarino
Effect of Ambient Sunlight Intensity on the temporal Phenolic Profiles of Vitis Vinifera L. Cv. Chardonnay during the ripening season – a Field Study D. Sebela, Z. Turóczy, J. Olejnicková, M. Kumsta, R. Sotolár
Bioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils F. AI Juhaimi, Ü. Geçgel, M. Gülcü, M. Hamurcu, M.M. Özcan
Complementary Effect of Blending on the Volatile Composition of Albarino and Loureira White Wines (Vitis vinifera L.) from NW Spain M. Vilanova, L. Freire
Influence of Different Phenolic Fractions on Red Wine Astringency based on Polyphenol/Protein binding M. Ren, X. Wang, G. Du, C. Tian, J. Zhang, X. Song, D. Zhu
The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties K. Tang, T. Liu, Y. Han, Y. Xu, J.M. Li
Additions of Glutathione or Specific Glutathione-rich Dry Inactivated Yeast Preparation (DYP) to Sauvignon blanc Must: Effect onw Wine Chemical and Sensory Composition M. Gabrielli, J.L. Aleixandre-Tudo, P.A. Kilmartin, N. Sieczkowski, W.J. du Toit
Research Note: Do Differences in the Colour and Phenolic Composition of Young Shiraz Wines reflect during ageing? P. de Beer, A. Strever, W.J. du Toit
Research Note: Influence of Blackberry Plants on the Aroma Profile of Vitis vinifera L. cv. Pinot Noir D. Tomasi, M. Alessandrini, R. Barcarolo, F. Gaiotti
An Analysis of Seed Colour during Ripening of Cabernet Sauvignon Grapes C. Fredes, M. Mora, M. Carrasco-Benavides
Characterisation of Non-Saccharomyces Yeasts using different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation H.W. du Plessis, M. du Toit, J.W. Hoff, R.S. Hart, B.K. Ndimba, N.P. Jolly
